Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
- Giura, L.
- Urtasun, L.
- Ansorena, D.
- Astiasaran, I.
Revue:
Food Research International
ISSN: 1873-7145, 0963-9969
Année de publication: 2023
Volumen: 170
Type: Article
